Atlantic Cod Lo Mein

Make healthier take out at home! You can find Chinese egg noodles or lo mein noodles in any Asian market or in the international food section of your local grocery store. Feel free to change up the vegetables for what you already have at home. Your body and your wallet will thank you.

Serves 4

Kosher salt

10 oz. Chinese lo mein egg noodles

2 Tbsp. dark sesame oil

3 Tbsp. low-sodium soy sauce

2 Tbsp. oyster sauce

2 Tbsp. dry sherry

4 6 oz. cod fillets

Kosher salt and freshly ground black pepper

3 Tbsp. canola oil

1 clove garlic, minced

6 oz. green beans, trimmed and cut into 2-inch pieces

3-1/2 oz. oyster or shiitake mushrooms, stemmed and thinly sliced

1 cup julienned carrots

4 scallions, trimmed and cut on the diagonal into 2-inch pieces, white and green parts separated

Black sesame seeds for serving, optional

Sriracha, for drizzling, optional

Boil the noodles according to package directions. Rinse with cold water until cool, then drain well, shaking the colander to remove as much water as possible. Toss the noodles with the sesame oil.

In a small bowl, whisk together the soy sauce, oyster sauce, and sherry. Season the cod with salt and pepper.

Heat the canola oil and garlic in a large nonstick skillet over high heat until the garlic sizzles, about 1 minute. Add the cod and cook until opaque, about 8 minutes. Remove to a plate and set aside. 

Add the green beans, mushrooms, carrots, and scallion whites to the skillet. Add ½ tsp. salt, and stir frequently until the green beans are crisp tender, about 5 minutes. Add the noodles and the scallion greens, reduce the heat to medium, and cook, stirring frequently until the noodles heat through, about 2 minutes. Add the soy sauce mixture, toss, and continue to cook, about 1 minute. Divide the noodles among 4 bowls, top with the cod, and sprinkle with sesame seeds and drizzle with the Sriracha, if using.